This Easy Eggless Crepes recipe is super easy to make and absolutely delicious! The batter allows you to get the thin crepe without them breaking. Savory and sweet versions included. Plus, 17 Crepe Filling Ideas!
Eggless Crepes Recipe Highlights
I love crepes! They’re such an incredibly versatile base for so many dishes, from breakfast to dinner to snack or dessert… you just have to change the filling. So today, I’m super happy to share with you how to make crepes without eggs. Sweet and savory crepes!
The beauty about these eggless crepes is that the batter can be prepared to be sweet or savory. If you serve them with sweet fillings such as chocolate fruit, chocolate, and whipped cream, it’s nice to sweeten the batter a little with some sugar.
On the other hand, if you are going in a savory direction with fillings such as cheese, vegetables, chicken, I like to reduce the sugar and add a pinch of pepper, garlic powder, or even snipped chives or other herbs.
This Easy Eggless Crepes recipe is a keeper…SUPER easy to make and completely delicious!
What Are Crepes?
A crepe is a very thin pancake-style originating from western France. Compared to pancakes, crepes are much thinner and flat. We don’t use leavening agents like baking soda or baking powder in crepes as we do in pancakes. Crepes can be both sweet and savory so you can enjoy them throughout the day.
Eggless Crepes Step by Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- In a blender, combine milk, water, butter, flour, salt, and sugar. Blend the mixture until it is smooth and bubbles form on top, about 30 seconds.
- Let batter sit at least 30 minutes at room temperature or overnight in the refrigerator in an airtight container (whisk before using).
- Heat an 8-inch nonstick skillet over medium. When hot, lightly spray with non-stick cooking spray or butter. Add ¼ cup batter and tilt the pan in a circular motion so that the batter completely covers the bottom of the skillet. Cook until the underside of the crepe is golden brown, about 2 minutes. Loosen with a spatula, turn and cook the other side, about 1 more minute.
- Fill as desired and serve, or store for later use.
Tips And Tricks to Make Eggless Crepes
- A blender is a perfect tool for mixing up the batter.
- Crepe batter needs to be runny. Crepe batter is thinner than pancake batters, more like half-and-half than heavy cream. If your batter seems too thick and isn’t spreading in the pan properly, don’t hesitate to whisk in a few tablespoons of water to thin it out.
- Probably the most important thing about the crepe batter is that you need to let it rest in the fridge for at least 30 minutes before you try to make the crepes. This will allow the air bubbles to settle so that the finished crepes won’t have holes in them.
- Use a nonstick pan or a well-seasoned crêpe pan to cook the crepes.
Storing & Freezing Instructions
If you have too many egg-free crepes on your hands, you can pack them up in the fridge or freezer for later.
Leftovers
If not used immediately, let the crepes cool to room temperature and then stack them on wax paper, place in a sealable plastic bag, and refrigerate for up to 3 days
Freezer
If you’d like to freeze these eggless crepes, you can store them like you would in the fridge but in the freezer instead.
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17 Crepe Filling Ideas (Sweet and Savory)
Sweet Filling Ideas
- Chocolate and Strawberries: Add a layer of chocolate hazelnut spread and sliced strawberries. Roll and serve.
- Dulce de Leche and Nuts: Add a layer of dulce de leche and chopped nuts. Roll and serve.
- Peanut Butter and Bananas: Add a layer of peanut butter and sliced bananas. Roll and serve.
- Whipped Cream and Strawberry Sauce: Add a layer of whipped cream and strawberry sauce. You also use your favorite preserve or jam. Roll and serve.
- Cinnamon Apples and Cream Cheese: Add a layer of cream cheese and then top apple pie filling. Roll and serve.
- Peaches and Whipped Cream: Add a layer of whipped cream and then a layer of fresh sliced peaches. Roll and serve.
- Mascarpone and honey: Add a layer of mascarpone cheese and then drizzle with honey. Roll and serve.
- Banana Pudding: Prepare a box of banana pudding, following box instructions. Add a layer of cooled banana pudding, then add chopped vanilla wafers and top with sliced bananas. Roll and serve.
Savory Filling Ideas
- Ham and Cheese: Add a slice of your favorite cheese and ham. Roll. If desired, warm the filled crepes in a skillet over medium heat. Serve.
- Rotisserie Chicken & Cream Cheese: Add a layer of cream cheese and then top with Rotisserie Chicken. Roll. If desired, warm the filled crepes in a skillet over medium heat. Serve.
- Goat Cheese & Mushrooms: Add a layer of goat cheese and then top with fresh sliced mushrooms. Roll. If desired, warm the filled crepes in a skillet over medium heat. Serve.
- Mozzarella, Tomato and Basil: Add a layer of mozzarella cheese and then top with fresh tomato slices and chopped basil. Drizzle with balsamic glaze. Roll. If desired, warm the filled crepes in a skillet over medium heat. Serve.
- Turkey and Pesto: Add a layer of sliced turkey and then top with pesto. Roll. If desired, warm the filled crepes in a skillet over medium heat. Serve.
- Ricotta, Mozzarella and Marinara Sauce: Add a layer of ricotta cheese and mozzarella, then add marinara sauce to your liking. If desired, warm the filled crepes in a skillet over medium heat. Serve.
- Brie and Asparagus: Add slices of brie cheese and 2-3 asparagus spears. Roll. If desired, warm the filled crepes in a skillet over medium heat. Serve.
- Corn, Béchamel Sauce and Parmesan Cheese: Make 2 cups béchamel sauce. Add 2 cups frozen or canned corn and 1/ 4 cup parmesan cheese. Fill the crepes with the corn mixture. Place crepes in a baking dish. Top filled crepes with any remaining sauce. Bake until hot and bubbly.
- Ricotta with Smoked Salmon: Add a layer of ricotta cheese and then top with smoked salmon. Roll. If desired, warm the filled crepes in a skillet over medium heat. Serve.
More Egg-Free Breakfast Recipes You’ll Love!
- Eggless Pancakes
- Eggless Waffles
- BEST Eggless French Toast
- Eggless Oatmeal Breakfast Cookies
- Eggless Blueberry Muffins
- Eggless Sugar Donut Muffins
- Eggless Baked Apple Oatmeal Muffins
- Eggless Banana Crumb Muffins
Easy Eggless Crepes
Equipment
Ingredients
Sweet Crepes
- 1/2 cup milk (120 ml)
- ¾ cup water (180 ml)
- 1/4 cup unsalted butter, melted (58 gr / 2 oz)
- 1 cup all-purpose flour (140 gr)
- 1/4 teaspoon kosher salt
- 1 tablespoon granulated sugar (12 g) (see notes)
Savory Crepes
- 1/2 cup milk (120 ml)
- ¾ cup water (180 ml)
- 1/4 cup unsalted butter, melted (58 gr / 2 oz)
- 1 cup all-purpose flour (140 gr)
- 1/4 teaspoon kosher salt
- ¼ teaspoon garlic powder
- Pinch black pepper
Instructions
- In a blender, combine all the ingredients. Blend the mixture until it is smooth and bubbles form on top, about 30 seconds.
- Let batter sit at least 30 minutes at room temperature or overnight in the refrigerator in an airtight container (whisk before using).
- Heat an 8-inch nonstick skillet over medium. When hot, lightly spray with non-stick cooking spray or butter. Add ¼ cup batter and tilt the pan in a circular motion so that the batter completely covers the bottom of the skillet. NOTE: if you use a bigger skillet, add as much batter as necessary to cover the bottom of the skillet, i.e., for a 12-inch skillet, you will need to add 1/3 cup of batter. Cook until the underside of the crepe is golden brown, about 2 minutes. Then, loosen with a spatula, turn and cook the other side, about 1 more minute.
- Fill as desired and serve, or store for later use.
- A blender is a perfect tool for mixing up the batter.
- Crepe batter needs to be runny. Crepe batter is thinner than pancake batters, more like half-and-half than heavy cream. If your batter seems too thick and isn’t spreading in the pan properly, don’t hesitate to whisk in a few tablespoons of water to thin it out.
- Probably the most important thing about the crepe batter is that you need to let it rest in the fridge for at least 30 minutes before you try to make the crepes. This will allow the air bubbles to settle so that the finished crepes won’t have holes in them.
- Use a nonstick pan or a well-seasoned crêpe pan for cooking the crepes.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Recipe originally posted in January 2019, post content edited to add more helpful information, no change to the recipe in July 2021.
Excellent savory crepe recipe. As opposed to hand whisking, the blender was a great tool. Than you!
Hello Jeni! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Firstly, thank you so much for the recipe. I always wanted to try making crepes,and to my surprise they were so perfect. I made them with a twist adding up some spicy curry it. Basically turning them into a bit Indian style ones. Everyone in the family them. Definitely gonna try again. Thank you. Love from India.
Hello Nidhi! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
We’ve made these a couple times and they’ve turned out great! Only change we make is adding cinnamon to the sweet crepe batter 🙂
Hello Lauren! Cinnamon sounds delicious. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I first tried this recipe, as written, for my grandson who is allergic to eggs. The family loved them, especially my grandson. Then I needed a breakfast recipe to take to work but there were people on my team allergic to dairy, so I used plant based butter and almond milk, in the same quantities for the dairy items, and they turned out wonderfully!! We reheated them in the microwave and served with fresh fruit salsa. Everyone loved them and before I knew it they were all gone and everyone wanted the recipe. I’ve since made them several times, always with great success! Thank you for a wonderful recipe!
Hello Kathy! It sounds like you nailed it! So glad you enjoyed this recipe. I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂 Thanks so much for trying my recipe and taking the time to come back and let me know.
I would like to make the crepes ahead of time for a brunch buffet after a wedding. How do i reheat them? My intension is to spread nutella in them then serve. Bride is allergic to eggs so i am looking for make-ahead, crowd-pleasing recipes.
Hello Bernice! You can rewarm them in the oven or microwave. Oven: cover the crepes with foil and warm in a 250º F oven for 10 to 15 minutes. Microwave: reheat in a microwave for 15 seconds. I hope this helps!
I’ve made these crepes at least 20 times. They always come out so nicely. My whole family loves them. Thank you!!!
Hello Mitra! We LOVE these too. So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
These are my go to crepes. They’re so good & simple.
I’m so glad you love this too, Chel! Thank you so much for letting me know.
Hi there, is it possible to substitute the butter to make these dairy-free?? Thanks!:-)
Hello Tiffany! You can try using a dairy-free butter substitute, if you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Hola, wow que buena receta y que increíble encontrar otra Oriana jajaja.
Una pregu ta puedo substituir la mantequilla por aceite??
Saludos
Ps.I love your bolg
Hola Oriana!! Muchisimas gracias por probar mi receta, me encata que te haya gustado. No te recomendaria sustituir por aceite ya que quedarian muy grasosas, ademas la mantequilla añade un rico sabor.
Hola Oriana, feliz de leer y preparar tus fabulosas recertas.
Me encanto que compartieras tantas ideas para rellenarlas, ya tengo muy buenas ideas para mis futuros desayunos o cenas.
Tanto mi abuela como mi mama preparaban las crepes rellenas con maiz, cebolla, bechamel y las granitaban con queso parmesano…una delicia ; )
Aqui en Eslovenia tambien preparan crepes y se llaman palačinke, ademas como dato curioso que me gustaria compartir contigo es que se utiliza agua gasificada para la preparacion de la mezcla, aportandole esas burbujitas y consistencia que describes en tu post…puedes probar a ver como te va.
Saludos y sigue asi…disfruto mucho leer tus post.
Hola Mary! Que bueno leerte por aqui nuevamente ?. Las crepes saladas rellenas con maiz y salsa bechamel son una de mis recetas favoritas, que chevere que a te gusten tambien. Ahora que tengo mi recipe de crepes sin huevo las puedo preparar otra vez. La proxima vez voy a probar hacer las crepes con agua con gas, me parece que es una fanastica idea. Muchos saludos y un fuerte abrazo para ti! ?
Its really easy to cook. Will surely try for my kids tiffin.
Hello Punam! Yes, they are super easy to make. Hope you give this recipe a try soon. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?